Tuna Shell Pasta Salad (Brenda Couch)

1 box pasta shells, cooked and drained in cold water to box instructions
1-12 oz can of albacore tuna, drained
1 C chopped celery
1 C each chopped red pepper and green pepper/ or brocolli flowerettes
1/2 cup drained capers (flower buds from vines grown in France; they have a lemony buttery taste OR you can use one can of drained artichoke hearts cut in half.
1/2 to 3/4 cup Hellmans Mayo
1T. lemon zest and juice of one half lemon
Chopped scallions for garnish

Toss all together with enough mayo to suit your taste and chill. Serve as a stuffed tomato for lunch on a bed of lettuce with a tomato garnish.
Enjoy!

Western Salad (Tammy Gantt)

(this is a cold salad)
Brown 1 lb. ground chicken (or turkey) with a package of fajita seasoning. Let cool. Chop 1 head of iceburg lettuce and put in bowl. Layer the following ingredients in any order on top of salad: omit anything you don't like

1 can chick peas, drained
1 can black beans, drained
1 can corn, drained
1 sm can black olives
red onion
1 avocado, diced into small chunks
a few tomatoes, diced
the ground chicken mixture

You must use Wishbone Western Dressing!
Yummy!

Spiced Peach Salad- Naoko Perriton

1/2 cup sugar
3 tablespoons cider vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks (3 inches each)
2 packages (3 ounces each) peach or apricot gelatin
1 can (29 ounces) peach halves

In a medium saucepan, combine the sugar, vinegar and water. Place cloves and cinnamon on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to measure 2 cups. Add to gelatin mixture; stir well.

Refrigerate until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.

If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spice; combine with the gelatin before adding to sugar mixture.

Sweet Broccoli Salad- Amy Day

3 heads broccoli, cut into small florets
1 green onion, chopped
1/4 cup sunflower seeds
1/2 cup cheddar cheese
1/4 cup black olives, sliced
1/3 cup bacon, crumbled
1/3 cup raisins

Dressing:
1 cup light mayonaise
2 Tablespoons vinegar
1/3 cup sugar

Mix until smooth and pour over broccoli mixture. Refrigerate & serve.

Sweet Lemon Bread by Kathy Facione

1 1/2 C flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C softened butter or margarine
1 1/2 C sugar
3 eggs
3/4 C milk
2 Tlb. lemon juice
1 lemon's rind, grated
3/4 C blanched almonds, chopped

Topping:
1/4 C sugar
Juice of one large lemon

Bread:
Preheat oven to 350. Grease and flour 9x5x3 loaf pan. In bowl, sift flour, baking powder, and salt together: set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs, one by one. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 Tlb. lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown).

Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved.

Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooling on wire rack. Makes 1 loaf.

Lemon Cake PIe

LEMON CAKE PIE

Single pie crust for 9 inch pie pan
My killer French pie crust recipe:
(For smaller pies)
2 and ½ cup pastry flour (pastry flour is 2/3 cp flour and 1/3 cp cake flour)
3 tsp sugar
¾ tsp salt
½ cp firm butter cut into ½ in cubes
½ cp shortening cut into cubes
5 to 9 T. ice water
Sift flour, sugar and salt. Coat butter and shortening with fork in the flour mixture then blend until you get a coarse pea like consistency. Then add cold water and form into balls, roll out into discs. Wrap saran wrap around it until ready to roll out and place in pie dish. (Lightly coat pie dish with PAM spray). Keep everything very cold – refrigerate often. That’s one of the secrets to great pie crust!
(For larger pies)
3 cp pastry flour
4 tsp sugar
1 tsp salt
¾ cp butter
½ cp shortening
8-11 T. Ice cold water
Follow same instructions as above.
You can put these crusts into the freezer to use within a week.

1 and ½ cp sugar
1/3 cp flour
1 pinch salt
zest of one lemon
juice of 2 lemons
3 large eggs, separated
1 and ¼ cup milk
2 T. unsalted butter, melted.
Instructions:
Place rack on lowest position in oven. Preheat oven to 375.
Line bottom and sides of 9 in pie plate with pie crust. Decorate edges as desired.
In a medium bowl, stir together melted butter and sugar. Stir in flour, salt, lemon peel and lemon juice.
In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don’t mix it too much). Pour filling into the prepared pie crust. Bake until top is browned and the center juggles only slightly when pan is gently shaken. (45 min to 80 min – very variable). If top browns excessively, drape with foil. Let cool before serving.

Recipe from Becky Behrends

Lemonade Pie by Kathy Facione

6 oz. frozen lemonade concentrate
8 oz. Cool Whip
1 can sweetened condensed milk
Graham cracker pie crust

Mix sweetened condensed milk, Cool Whip and frozen lemonade with mixer until blended.
Spread in pie shell. Serve chilled.
Can be made with orange juice, lime juice, pink lemonade, etc. Can garnish with a slice of the appropriate fruit.